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All recipes and menus from Asia

Asia : Introduction

Here you'll find all the recipes inspired by Asian cuisine, lovingly created for you by the site's foodies!

Calling "Asian cuisine" a single category is a bit like calling the Pacific Ocean a "pond"—it’s a massive understatement. We’re talking about a culinary landscape that spans over half the world’s population, ranging from the delicate, seasonal precision of Japan to the fiery, spice-heavy kitchens of India.

While it’s impossible to pin down one flavor, the common thread is an obsession with balance. It’s the art of hitting all the notes—sweet, salty, sour, bitter, and the savory "fifth taste" known as umami—often in a single bite.

🌏 The Big Three: Mapping the Flavors

To make sense of such a huge continent, it’s easiest to look at it through three major regional lenses:

  • East Asia (China, Japan, Korea): This region is the powerhouse of fermentation (think soy sauce, miso, and kimchi). The cooking focuses on high-heat stir-frying, steaming, and a deep reverence for rice and wheat noodles.

  • Southeast Asia (Thailand, Vietnam, Indonesia): This is the land of "fresh and funky." It relies heavily on aromatic herbs (cilantro, Thai basil), citrus (lime, lemongrass), coconut milk, and the essential salty punch of fish sauce.

  • South Asia (India, Pakistan, Sri Lanka): Here, the "dry" spice is king. Complex blends of turmeric, cumin, and cardamom create deep, slow-cooked curries, balanced by cooling yogurts and an incredible variety of flatbreads like naan and paratha.

🥢 The Essential Pantry

While every country has its own secrets, these staples are the "MVP" ingredients found in most American-Asian pantries:

  • Rice: It’s more than a side dish; it’s the foundation. Whether it’s fluffy Basmati, sticky Jasmine, or short-grain sushi rice, it defines the meal.

  • The Aromatics (Ginger & Garlic): The universal starting point for almost every sauté or soup base.

  • Soy Sauce: The "salt" of the East, providing that deep, savory umami depth.

  • Chilies: Used differently everywhere—from the subtle warmth of Japanese togarashi to the "face-melting" heat of a Thai bird's eye chili.

  • The Funk: Ingredients like shrimp paste or fermented bean pastes that might smell intense on their own but add an incredible "secret" layer of flavor to the finished dish.

🍳 Iconic Techniques & Traditions

Asian cooking is just as much about how you cook as what you cook.

The Power of the Wok

In Chinese cooking, "Wok Hei" (the breath of the wok) refers to that distinct smoky charred flavor you get only from cooking over an incredibly high flame. It’s a skill that takes years to master.

The Art of Fermentation

From the spicy crunch of Korean Kimchi to the salty depth of Japanese Miso, fermentation is used not just for preservation, but to create complex flavors that "fresh" ingredients simply can't match.

Street Food Culture

In Asia, some of the best food isn't found in five-star restaurants, but on a plastic stool at 2:00 AM. Whether it’s Hainan Chicken Rice in Singapore, Banh Mi in Hanoi, or Takoyaki in Osaka, street food is the heartbeat of the culinary scene.

A Quick Reality Check: For a long time, "Asian food" in the U.S. was synonymous with sugary orange chicken or generic "curry powder." Thankfully, we’ve moved past that. We’re finally embracing the regional specifics—learning that "Chinese food" means something totally different in Sichuan than it does in Canton.

India
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Kabuli chana, or Indian-style chickpeas

Here is a delicious recipe for Indian-style chickpeas, also known as Kabuli Chana. In fact, chickpeas arrived in India only two centuries ago, having first passed through Afghanistan. As a result, ...

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Japan
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My Homemade Sushi

Here’s my recipe for homemade sushi, which I discovered during a cook-and-dine class! I was able to learn how to make these little gems myself and share them with family and friends.As you’ll see, ...

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Vietnam
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Traditional spring rolls

Here is my recipe for traditional spring rolls, just as I made—and enjoyed—them during a get-together with friends. Spring rolls are an iconic dish of Vietnamese cuisine, known for their freshness ...

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Thailand
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Green Chicken Curry (Kang Khiao Wan Gai)

Here is my recipe for green chicken curry, known as Kang Khiao Wan Gai in Thailand. During my trip to this beautiful country, I enjoyed this dish many times—sometimes incredibly spicy, but always so ...

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Thailand
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Tom Yum Goong (Sweet and Sour Shrimp Soup)

Here’s my go-to recipe for Thai shrimp soup, also known as Tom Yum Goong. I made this soup for the first time in Bangkok during a cooking class, and I was amazed that I could create this explosion of ...

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